Caramel Pear Tart

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 2 cups all-purpose flour, 500 ml
• 1/4 cup granulated sugar, 50 ml
• 1/3 cup butter, cubed 75 ml
• 1/2 cup heavy whipping cream, 125 ml
• 1 cup granulated sugar, 250 ml
• 1 1/2 cups heavy whipping cream, divided 375 ml
• 1 egg
• 2 tablespoons all-purpose flour, 30 ml
• 3 pears, firm, ripe (bosc or bartlett)
• 1/3 cup water, 75 ml

Recipe

• 1 crust:
• 2 in food processor, combine flour and sugar; sprinkle with butter cubes.
• 3 pulse until fine crumbs. drizzle in cream and process until dough clumps together.
• 4 press into a 10-inch (25 cm) tart pan with removable bottom. refrigerate for 30 minutes or until chilled.
• 5 meanwhile, prepare filling and topping:.
• 6 in a saucepan over medium heat, heat sugar and 1/3 cup (75 ml) water, stirring until dissolved.
• 7 bring to boil; boil gently until syrup is a deep caramel colour. carefully add 3/4 cup (175 ml) cream; stir until smooth.
• 8 remove from heat and let cool.
• 9 preheat oven to 375°f (190°c).
• 10 peel pears; cut in half lengthwise and remove stems and cores.
• 11 cut each half crosswise into thin slices, keeping shape intact.
• 12 place flat side down in tart shell, fanning slices out slightly.
• 13 set 1/4 cup (50 ml) caramel aside for topping.
• 14 in a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. pour evenly over pears.
• 15 bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
• 16 let cool until slightly warm.
• 17 in a bowl, whip remaining cream; fold in reserved caramel.
• 18 serve slices of tart with a dollop of caramel cream.
• 19 rich and delicious!